soothing split moong dal

9th July 2015

soothing split moong dal

Serves 4 – 6

Inspired by our teacher, Ganapati Aarya

I have been making this a lot lately, sometimes as a soup or other times with rice and a simple palya. Drizzled with ghee, it is a complete soothing and cleansing meal. This is a very healthy food article which is easy to digest. Can be used daily with dosa, chapati, rice and roti. It is good for all constitutions. Can be used at any time of the day and at any season. Brings strength, balance along with calmness and quietness to the body and mind. Helpful to the elderly and due to its lightness can be used during period of sickness. Supports the yogic practice.

I like to add thinly sliced cabbage or chuchu and grated carrot just towards the end of cooking.

ingredients :

1 cup moong dal split (split yellow lentils)

1½ litre / 6 cups water

1 heaped teaspoon rock salt

1½ heaped tsp jaggery/brown sugar

¼ cup dried shredded coconut

1 heaped tsp finely chopped ginger

voggarane :

1 Tbspghee

½ tsp black mustard seeds

1 heaped tsp cumin seeds

¼ tsp asafoetida powder (hingu)

1 medium red chilli

10 fresh/dried curry leaves

⅛ heaped tsp turmeric powder

juice of half a lemon or more to taste

¼ cup chopped fresh coriander

preparation :

Place the dal, in a heavy saucepan and cover with water.Swish the dal around with your hand, drain, repeat and rinse. Do this four or five times until the water runs clear. Pour the 1½ litres water into the pot with the dal.Bring to boil over a medium-high heat, then lower the heat to maintain a rapid simmer.Simmer until creamy and the dal has broken down – approximately 30 – 40 minutes.

If using a pressure-cooker, allow for three whistles before turning off the heat, then setting aside for 20 minutes or until the pressure has subsided.

While waiting for the dal to cook, chop the chilli into three pieces and tear the curry leaves in half (this way everyone is guaranteed to consume a curry leaf and benefit from their medicinal properties).

In a small pan over medium heat, add 1 Tblsp ghee and ½ tsp mustard seeds. When the seeds start to splutter and pop, turn down the heat and add 1 heaped tsp cumin seeds, ¼ tsp asafoetida powder (hingu), and the chopped red chilli.Fry until sizzling and fragrant.Add the curry leaves and ⅛ tsp turmeric powder and fry for 30 seconds, swishing the pan around to allow for the spices to fry evenly.

Turn off the heat, then add to the cooked dal. Stir in the lemon juice. With your hands, break up the fresh coriander and stir into the dal.Check for seasoning, adding more salt or lemon if needed.